musings, mutterings, and creative muddle. . .

Friday, January 13, 2012

Did You Say Chicken Fricassee?

Yes. Yes I did. I did say Chicken Fricassee! And let me also say - Chicken Fricassee is DELICIOUS! 



Completely Cajun-French Southern inspired and not difficult to make - this dish is good on a cold day and its leftovers reheat famously.

Chicken Fricassee

8 chicken thighs
24 oz smoked sausage
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup flour
8 cups water
5 stalks celery, chopped
1 tsp salt
1-1/2 tsp garlic (fresh minced, or powdered)


Cut chicken into bit-sized pieces


Slice and halve each slice of smoked sausage


Saute chicken and sausage in large skillet



For 4-5 minutes.

While meat is cooking, chop green onions, onion, and celery




When meat is cooked through, place into large stock pot and set aside.  Add green onions and onions to frying pan and cook over medium-high heat until soft


Meanwhile, add celery, water, cajun seasoning, cayenne pepper, salt, black pepper and garlic to stock pot


Add onion mixture to pot once soft.  Bring all


to a boil and cook for 20 minutes.

While pot contents are cooking, it's time to make Roux!

Do NOT let this step intimidate you. You will need to have your glass of wine close by, as this step calls for you to be nearby so as not to scorch.  Other than that - Easy!

In a medium-sized, heavy sauce pan, stir together oil and flour over low heat.


Cook and stir until color


is a deep golden brown like caramel and mixture is reduced to approximately 1 cup of roux.


This roux is *extremely* hot and *WILL* splatter if poured directly into stock pot mixture. Please be extremely careful! Slowly spoon or pour roux into a separate measuring cup or bowl with pouring spout- do *not* pour directly into hot mixture in stock pot.

Slowly add roux in measuring cup to stock pot until the mixture has the creamy texture of chowder - you will add at least 1/2 cup of roux and up to the entire roux mixture.

Reduce heat to medium and simmer the 'stew', uncovered, 2 hours, stirring occasionally. 


Serve hot over white rice.



That, my dearest Food Friends, is Chicken Fricassee.  Hubster found this recipe, modified it, and implemented it - much to my tastebuds' joy! I do believe everyone (including our Special Dinner Guests, Jane and Stephanie) at the table went back for at least seconds - it was that yummy! Thank you Hubster ♥

Thank you Hubster for being the Fricassee King in our house:-)  Even if you did pick this recipe just because you like to say 'fricassee'.  It truly is a very-good word, indeed.

Have a Fricassee kind of day ~

Robin Z

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